It’s been raining a bit here on the Big Island, cooling off the balmy summer nights-perfect for a warming lentil soup. The lemon and Tabasco in this recipe add a bite to this otherwise traditional lentil soup creation. Lentils are so good for you, as are all the parts that make up this creamy and soothing pot of goodness.

Ingredients:

2 tbsp. olive oil, coconut oil or safflower oil

1 onion, chopped

2 celery sticks, chopped

2 carrots, chopped

4 garlic cloves, chopped

1 cup red lentils

4 cups vegetable stock

1 bay leaf (optional)

1 lemon, halved

Tabasco sauce, to taste

Directions:

Heat the oil in a large stock pot, add the onions and cook for 5-10 minutes. Add the celery, carrots and half the garlic. Cook for 5 minutes. Pour in the lentils and vegetable stock and bring to a boil. Let the soup simmer for 20-25 minutes. Add the remaining garlic, bay leaf and half a lemon. Cook for another 10 minutes. Remove the bay leaf and squeeze in the lemon juice from both halves. Pour the soup into a blender and blend until smooth. Transfer the soup back to the stockpot and add the Tabasco. Serve immediately or keep it in the refrigerator or freezer, depending upon your mood for lemony lentil soup!